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Kimchi Brussels Sprouts

Kimchi Brussels Sprouts
Recipe Date:
November 2, 2021
Serving Size:
6
Cook Time:
00:30:00
Difficulty:
Easy
Measurements:
Imperial (US)
Kimchi—a staple of Korean cuisine—is salted and fermented cabbage and radish seasoned with gochugaru, garlic, ginger, and other umami-filled seasonings. The great thing about kimchi is that it’s become so popular in modern cuisine that you’re likely to find a jar of it at your local grocery store. In this recipe, it’s added to roasted Brussels sprouts and smoky bacon, balancing the tangy flavor-packed kimchi with a smooth richness—much like our 2019 Grenache Blanc!
Ingredients
  • 1 lb Brussels sprouts
  • 1/4 lb bacon, cut into 1-inch pieces
  • 1 cup kimchi, pureéd
  • 2 tbsps unsalted butter
  • 1 cup julienned carrots
  • salt and freshly ground pepper
Directions

Preheat the oven to 400°F.

Remove and discard the loose outer leaves from the sprouts, and cut the sprouts in half through the core.

Put the bacon in a wide oven-safe sauté pan or skillet and cook over medium heat, stirring occasionally, until just about crisp, 5 minutes or so. With a slotted spoon, transfer the bacon to a paper towel-lined plate and reserve.

Drain off most of the fat from the pan and add the sprouts, cut side down. Raise the heat to medium-high and sear until the sprouts begin to sizzle. Put the skillet in the oven and roast until the sprouts are deeply browned, about 8 minutes, then shake the pan to redistribute them. Pull the pan from the oven when the sprouts are bright green and fairly tender (taste to check), 10 to 15 minutes more.

Return the pan to the stovetop over medium heat and stir in the butter, bacon, and salt, and pepper to taste. Toss the sprouts to coat them.

Place the kimchi in a large serving bowl. Use the back of a spoon to spread the kimchi out so it covers the bottom. Add the sprouts, arranging them in a tidy pile on top of the kimchi. Garnish with a pile of julienned carrots and serve.